It’s my favorite time of year. Why? Because the sun rises earlier and sets later, which means I don’t have to wake up or drive home from work in the dark. And I can enjoy dinner on the patio when the weather’s nice.
If you’re a fan of eating al fresco like me, consider whipping up this grilled eggplant salsa for your next outdoor soiree of one, two or 20. The healthy and refreshing condiment can be prepared hours (or even days) in advance and holds up well in the heat. Serve it atop toasted bread, with pita and tortilla chips, or straight up as a salad.
Recipe adapted from Dreamy Leaf.
Grilled Eggplant Salsa
Makes 4-8 servings
Ingredients
- 1 large eggplant
- 3 tablespoons olive oil, divided
- 1 red bell pepper
- 1 green bell pepper
- ½ cup chopped fresh parsley
- ¼ cup finely diced red onion
- 1 garlic clove, minced
- ½ lemon, zest and juice
- 1 tablespoon za'atar
- sea salt and freshly ground black pepper
Instructions
- Slice eggplant lengthwise into thirds. Soak in water for 15 minutes. Drain eggplant and brush with 2 tablespoons olive oil.
- Heat a grill pan over medium heat. Add eggplant to pan and cook for 8 minutes on each side or until tender. Remove from pan and set aside to cool; then dice.
- Preheat broiler. Place bell peppers on a baking sheet and broil, flipping a few times, until skins are charred, about 10 minutes. Transfer peppers to a bowl and cover with plastic wrap. Let stand until cool enough to handle, about 10 minutes; then rub off skins, remove stems and seeds, and dice.
- In a large bowl, combine the diced eggplant and peppers, parsley, onion, garlic, lemon zest and lemon juice, za'atar, and remaining tablespoon olive oil. Season with salt and pepper to taste. Chill until ready to serve.
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